Apple Horseradish Jelly
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    Registered User Sinclairwife's Avatar
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    Default Apple Horseradish Jelly

    Apple Horseradish Jelly (Not for toast in the morning!)

    3 lbs. tart apples, cut into chunks (do not core or peel)
    2 cups sugar
    1/2 cup prepared horseradish, drained well

    Place apples in a large, heavy saucepan and add enough water to cover. Bring to boil. Reduce heat and simmer 30 min. Strain juice through a colander into another saucepan; discard solids. Line colander with a double layer of cheese-cloth and strain juice again into a clean saucepan. (It will take about 1 hour for juice to drain). Place saucepan over medium-high heat and bring juice to boil. Add sugar and cook gently until it reaches 220 degrees F on a candy thermometer or until a few drops gel when placed on a plate or in a freezer. Stir in horseradish and simmer 1 minute. Skim foam and discard. Pour jelly into sterilized jars. Seal and store in a cool, dark place. Serve on crackers with cream cheese.

    Makes about 2 pints.

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    Registered User Sinclairwife's Avatar
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    HORSERADISH JELLY

    2 c Sugar
    1 c White vinegar
    3/4 c Horseradish
    1/2 Bottle liquid pectin

    Boil sugar and vinegar together for 3 minutes.
    Stir in horseradish and bring back to boil.
    Add pectin and stir constantly over high heat until mixture comes to rolling boil.
    Remove from heat and skim.
    Pour into hot, sterilized jars.
    Seal with two piece canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.

    Makes 3 6oz. jars.

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